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    Adele Papetti, Dora Mascherpa, Gabriella Gazzani, Free α-dicarbonyl compounds in coffee, barley coffee and soy sauce and effects of in vitro digestion, Food Chemistry, 2014, 164, 259

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    Alma Rosa Corrales Escobosa, Armando Gomez Ojeda, Kazimierz Wrobel, Armando Alcazar Magana, Katarzyna Wrobel, Methylglyoxal is associated with bacteriostatic activity of high fructose agave syrups, Food Chemistry, 2014, 165, 444

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